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Preparation

In a large cast iron or heavy bottomed skillet, melt the butter over medium heat. Add shallots and garlic and cook until softened, about 3-5 minutes.
Pour a small amount of white wine into the skillet to deglaze the pan and scrape up any bits that may be stuck to the bottom of the pan. Between 1/8-1/4 of a cup of wine.
Stir in the chopped rosemary and thyme and cook until fragrant, about a minute. Add the spaghetti squash and toss to combine. Cook until the squash is warmed through then stir in the parsley, lemon zest, salt and pepper. Taste, adjust seasonings if necessary and sprinkle with pine nuts and optional Parmesan cheese. Serve immediately.